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Improved shelf-life of rice bran by domestic heat processing and assessment of its dietary consumption in experimental rats

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JFSA_01_07
 
Title Improved shelf-life of rice bran by domestic heat processing and assessment of its dietary consumption in
experimental rats
 
Creator Faiyaz, Ahmed
Kalpana, Platel
Suryanarayanaiyer, Vishwanatha
Shashikala, P.
 
Subject 06 Preservation and Storage
01 Rice
 
Description Rice bran, a valuable byproduct of the rice milling industry, in spite of being a rich nutrient, has
limitations in food application, being highly susceptible to rancidity caused by the inherent enzyme lipase. In the
present investigation, three simple heat treatment procedures, namely pan roasting, pan roasting with oil and
microwave roasting, were examined to extend the shelf-life of three varieties of rice bran. In the heat-treated rice
brans, the increase in free fatty acid content at the end of a 3-month storage period was 1.6- to 2.5- fold as a
result of heat treatment, while it was 12- to 23-fold in the absence of heat treatment. In an animal experiment,
pan-roasted rice bran was fed to rats at 5% and 10% levels to study the palatability and safety of its consumption.
The mean food intake was slightly higher in the 10% rice bran group (13.57 ± 0.2 g compared to 12.31 ± 0.52 g in
control). Rats in the 10% rice bran group gained higher body weight when compared to the control group, which
can be attributed to the higher food consumption by these animals. Dietary rice bran did not have any adverse
effect on any of the hematological parameters. Serum protein level was similar to that of the control group except for an increase in serum albumin in rice bran-fed groups, which is indicative of liver sufficiency in rice bran treatment. The weights of liver, kidney, heart and testes were not affected by rice bran either at the 5% or 10% level. It is inferred that simple domestic heat treatment procedures such as pan roasting and microwave heating can effectively check the rancidity in rice bran for a considerable period of storage, making it suitable for possible animal/human consumption.
 
Date 2006-10
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/527/1/JSFA_87_1.pdf
Faiyaz, Ahmed and Kalpana, Platel and Suryanarayanaiyer, Vishwanatha and Shashikala, P. (2006) Improved shelf-life of rice bran by domestic heat processing and assessment of its dietary consumption in experimental rats. Journal of the Science of Food and Agriculture, 87. pp. 60-67.